Navajo Cushaw is a distinctive winter squash with a dramatic appearance: large fruits striped in green and white, crowned with a long, curved neck that gives it the alternative name 'Tail Squash.' The flesh ranges from cream to light orange, offering good keeping qualities for storage through winter. Originally collected at the Navajo Fair in Shiprock, New Mexico in 1995, this variety represents a living connection to Navajo agricultural heritage and seed-saving traditions, now being grown by partner farmers and shared through the Seed Bank Collection.
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Moderate
3-11
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Moderate
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The curved neck extending from a round body makes Navajo Cushaw instantly recognizable in the garden and kitchen. More elongated than most cushaws in existence, these striped fruits are substantial specimens that store reliably through winter months. The cream to light orange flesh hints at the substantial nutrition packed inside, while the variety's journey from a single collection at the Shiprock fair to cultivation by dedicated partner farmers speaks to the power of intentional seed preservation.
As a winter storage squash, Navajo Cushaw serves the practical role of providing nutrition and sustenance through cold months. The cream to light orange flesh lends itself to roasting, pureeing for soups, and use in traditional southwestern cooking. The flesh can also be dried for later use or ground into flour for baking.
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Start seeds indoors 3-4 weeks before your last spring frost date in warm soil (70-85°F). Plant seeds 1 inch deep in individual pots to minimize root disturbance at transplant time.
Transplant seedlings outdoors after all danger of frost has passed and soil has warmed to at least 60°F, ideally 70°F or warmer. Harden off plants gradually over 7-10 days before moving them to their final location. Space plants 4-6 feet apart in rows spaced 6-8 feet apart to accommodate vigorous vine growth.
Direct sow seeds outdoors 1 inch deep after soil has warmed thoroughly and all frost danger has passed. Sow seeds in hills or clusters spaced 4-6 feet apart.
Harvest Navajo Cushaw in fall when the skin has hardened and turned a deep green with white striping, typically 90-110 days after planting. The fruit should feel solid when pressed and resist easy indentation from a fingernail. Harvest before the first hard frost, cutting the stem with several inches of vine attached. Cure harvested squash in a warm, well-ventilated location (75-85°F) for 7-14 days to harden the skin further before storage.
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“This variety carries a remarkable recent history rooted in cultural preservation. Native Seeds/SEARCH collected Navajo Cushaw at the Navajo Fair in Shiprock, New Mexico in 1995, capturing a squash variety grown within Navajo communities. Rather than remaining locked in a seed bank vault, the variety was actively grown out by partner farmers in the years following collection, ensuring that both the seeds and the knowledge of how to cultivate them remained alive and accessible. This approach to seed stewardship reflects a commitment to supporting indigenous food systems and agricultural autonomy.”